Orange Cake by jej

[S_Wirth]

Orange Cake

Submitted by: jej
Last Updated: 3/11/2005

This delicious cake remains moist as long as a single crumb remains. It is very versatile, using scratch or mix, in layers or large loaf. A sugar syrup is used on the layers, with choices for liquors used. Though frosting recipe is given, frost to your own taste. Pistachio nuts are optional for sides of cake. If you are serving this cake to teetotalers, they will simply love the cake (if you can keep the secret of the syrup ingredients!). Bon appetit.

1 yellow or orange chiffon cake (mix or otherwise). Betty Crocker yellow is very satisfactory. (Orange chiffon recipe will be posted 4/7.)

Syrup:
1/2 c. sugar
1/4 c. rum -- I prefer all Cointreau or Triple Sec, or 3 T. orange liquor to 1 T. rum

Approximately 1 to 1-1/4 c. orange marmalade

Orange Frosting (choice of suggestions below)
1/2 c. Pistachio nuts

1. Prepare cake, either mix or from scratch. Orange chiffon cake recipe will be posted 4/7. Bake chiffon cake in 10-inch tube pan. Can slice into 2 or 3 layers; turn cut side of lower layer up. Yellow cake may be baked in 2 or 3 layers. I usually prefer 2 layers.

2. Combine sugar and 1/2 c. water in small saucepan. Heat, stirring constantly, to boiling; simmer 2 minutes. Cool slightly, stir in choice of liquors. Spoon 1/2 or 1/3 (depending on number of layers) over lower cake layer. Spread 1/3 to 1/2 cup Orange Marmalade over layer. Place remaining layers onto cake, and repeat with syrup and marmalade, until all layers are in place.

3. Cover cake with plastic wrap and allow to stand overnight, or several hours, so entire cake can become uniformly moist with syrup and orange marmalade.

4. Prepare Orange Frosting. Spread over sides and top of cake, making deep swirls with spatula on the surface. If not coating sides with pistachio nuts, use tip of spatula or back of spoon to make decorative points or swirls in frosting on sides of cake.

5. Heat remaining 1/4 c. orange marmalade until softened in a small saucepan. Using spoon, glaze swirls of frosting with clear marmalade. Place strands of peel decoratively in swirls. Coat sides of cake with pistachio nuts as desired. Cut in Wedges to serve.

Orange Frosting: Make in double boiler.

2 unbeaten egg whites
1-1/4 c. sugar
1 T. light corn syrup
1/4 c. thawed frozen orange juice concentrate

Combine all ingredients in top of double boiler; place over simmering water.

Cook, beating constantly with electric beater on high speed for approximately 10 minutes, until frosting stands in high peaks. Remove from heat.

Makes enough to frost o 10-inch cake. One-half of recipe is sufficient to frost surface of 9x12 cake. When making a 9x12-inch cake with its own cover, I prefer to use the Miracle Frosting recipe, substituting orange juice for the water. (Recipe is posted separately.)

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